Kōrero: Meat and wool

Fat classification of lamb

Fat classification of lamb

These two chops illustrate levels of fat in different lamb classes. Most of the fat on the top chop is on the outside of the cut, where it can be easily trimmed off. It has a high ratio of meat to bone and fat, and represents a high-quality product. The lower chop has a high fat content and a low ratio of meat to fat and bone. The fat is spread throughout it and cannot be trimmed.

Te whakamahi i tēnei tūemi

Beef + Lamb NZ

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Alistair Nicol and Caroline Saunders, 'Meat and wool - Classifying products', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/photograph/19214/fat-classification-of-lamb (accessed 25 September 2023)

He kōrero nā Alistair Nicol and Caroline Saunders, i tāngia i te 24 Nov 2008